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–+ servings
apple cinnamon cake beside vanilla ice cream with caramel bourbon drizzle.
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4.82 from 22 votes

Moist Apple Cinnamon Cake with Bourbon Caramel Sauce

TThis moist apple cinnamon cake is a wonderful celebration of Fall or any occasion. The cake is delicious on its own, but a real standout with a drizzle of silky bourbon caramel sauce.
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings (change as needed): 12
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 4 large eggs
  • 1 1/4 cups white sugar
  • 1 cup vegetable oil (or 1/2 cup/118 ml oil + 1/2 cup/118 ml applesauce)
  • 2 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 5 small-medium apples, peeled, cored and diced, Note 1 (dice 1/2 inch/1.27cm (you will have about 4 cups/472 grams chopped)
  • 1/2 cup Optional: raisins, walnuts and/or pecans

Topping (Note 2 for crumble option)

  • 4 teaspoons brown sugar
  • 1 teaspoons cinnamon

Caramel-Bourbon Sauce

  • 1 cup white sugar
  • 1/4 cup water
  • 1/2 cup half and half cream (or heavy cream)
  • 1 tablespoon Bourbon (optional, but good; use less if you like)
  • 1 tablespoon salted butter (if using unsalted butter, add a pinch of salt)
US Measures - Metric

Instructions

  • PREHEAT OVEN TO 350F/177C. Spray a 9 x 13 inch/22.8 x 33 cm pyrex dish (or Bundt pan) with oil and lightly flour it. To flour, add a tablespoon of flour to sprayed pan, shake to cover evenly, discard remaining flour.
  • MAKE WET BATTER: Beat eggs and sugar with immersion blender or handheld mixer for 2 minutes in a large bowl until fluffy. Blend in oil and vanilla.
  • ADD DRY INGREDIENTS TO WET: Put flour mixture of flour, baking powder, salt and cinnamon in a mesh strainer sitting over bowl containing wet batter. Sift/shake dry ingredients through the strainer into the mixture in the bowl below. Blend well with a mixing spoon. Don't over mix. Fold chopped apples into cake batter. Mix in nuts or raisins if using.
  • MAKE TOPPING: In small cup, mix together the brown sugar and cinnamon. Set aside. Note 2 to make crumble topping instead.
  • BAKE: Pour batter into prepared pan scraping sides of bowl with rubber spatula. Sprinkle crumble topping on top of the cake batter. Bake apple cake for 35-45 minutes until golden brown. Check after 35 minutes. If toothpick or cake tester comes out clean, it's done. If toothpick has batter sticking to it, bake longer until toothpick comes out clean. If using a bundt pan, bake the cake 45-50 minutes or until toothpick/tester comes out clean.
  • MAKE BOURBON CARAMEL SAUCE: Place sugar and water in a medium saucepan on medium heat. Swirl pan occasionally (don't stir) for 12-15 minutes until a medium to deep amber color appears. Careful that it doesn't burn. Remove from heat. Slowly add the cream while stirring (it will bubble up then settle down). Place back on the burner, add bourbon and butter (and pinch of salt if using unsalted butter). Stir for another minute until silky smooth.
  • SERVE: Serve warm cake or at room temperature with a scoop of ice cream or whipping cream. Bourbon caramel sauce can be drizzled over the cake before serving or passed on the side.

Notes

  1. Type of apples to use: (combine 2-3 types if you like) - Gala, Granny Smith. Cortland, Empire, Northern Spy, Pink Lady, Braeburn or Fuji are great options. One Delicious or Honey Crisp apple is fine, but won't hold its shape as well.
  2. To make a crumble topping instead: In a small bowl, combine 4 tablespoons softened butter, 1/2 cup/110 grams brown sugar, 1/2 cup flour/62 grams,1 teaspoon cinnamon and 1/2 cup/54 grams chopped pecans (if desired) with your fingers until a crumbly texture is formed. Sprinkle over batter.
  3. Make Ahead
    • The apple cake can be made ahead and warmed in the oven at 350F/176.7C for 5 minutes.
    • It can be stored on the counter for a day or two in an airtight container. Or in the fridge for 4-5 days.
    • Or freeze it, well wrapped in plastic then foil for 6-12 months.
    • The bourbon caramel sauce can be made ahead and stored in the fridge in an airtight container for a week or in the freezer for 3 months. 
 
Nutrition values are estimates. You will likely have leftover caramel sauce so the calories and fat per serving will be less than what the nutrition calculator is showing. Unless you drown your apple cake in caramel sauce :)
Calories: 471kcal | Carbohydrates: 67g | Protein: 5g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 295mg | Potassium: 137mg | Fiber: 3g | Sugar: 47g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 2mg